Ingredients

1 large shallot, minced

2 tablespoons Sherry vinegar or red-wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon sugar

1/3 cup extra-virgin olive oil

1/4 cup hazelnuts, toasted, skinned and chopped

1 hard-cooked large egg

2 pounds asparagus, trimmed and lower 2 inches of stalks peeled

Description

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